7 results about "Curry sauce" patented technology

The present application provides a curry sauce, comprising: 85-90 parts by mass of soybean oil, 35-40 parts by mass of chopped chili pepper, 10-15 parts by mass of dehydrated coriander, 8-10 parts by mass of edible salt, 8-10 parts by mass of white granulated sugar, 5-12 parts by mass of monosodium glutamate, 4-10 parts by mass of raw garlic, 2-4 parts by mass of erythritol, 2-4 parts by mass of raw ginger, 1.5-2.0 parts by mass of oyster sauce, 1.5-2.5 parts by mass of chicken essence, 0.4-0.6 parts by mass of yeast extract, 0.6-0.8 parts by mass of capsaicin, and 0.1-0.3 parts by mass of capsicum red pigment. The two-step process of "cold treatment plus color protection agent and synergistic rehydration, low-temperature frying and fresh-keeping" is adopted for the dehydrated coriander, and the rehydration link uses a compound solution of erythritol, concentrated lemon juice and erythorbic acid to achieve the four effects of color protection, crispness preservation, taste retention and shelf life extension. By controlling the process parameters and taking advantage of the compound components, the unstable quality and short shelf life of the rehydrated coriander are solved.

[Problem] The present invention addresses the problem of providing a frozen curry sauce having an excellent formulation balance of proteins, lipids, and carbohydrates. [Solution] The present invention can provide a frozen curry sauce containing glycine and alanine, the frozen curry sauce characterized in that the glycine content is 0.1-6.0 mass%, the alanine content is 0.1-6.0 mass%, and, per 100 g of the frozen curry sauce, the protein content is 8.0-20.0 g, the lipid content is 5.0-15.0 g, and the carbohydrate content is 0-20.0 g.

The present invention is the first method for the pressure sterilization of low acid food items (pH≥4.6). The HPP (high pressure pasteurization) which uses very high pressure of 80000 psi to 90000 psi for 1 to 5 minutes on the food products is very effective in killing almost all pathogens but fails to inactivate the bacterial spores. Hence all HPP treated food items now in the US grocery stores like Salsa, Hummus, or Fruit Juices etc have 60 to 90 days of shelf-life in the Fresh or Deli section (40° F.). Our invention of CAPS (Curry Assisted Pressure Sterilization) uses the spices mainly Turmeric in Indian food to trigger the germination of superdormant spores during the HPP which in turn gets inactivated by very high pressure. Our CAPS treated Curry sauces have the shelf-life of 500 days in the refrigeration (40° F.) and 30 days at ambient temperature (70° F.).

The invention discloses a production method for improving sauce consistency based on protein micelles, and belongs to the technical field of food processing. Aiming at the problems of unnatural texture, unclean label and the like caused by the use of a chemical thickening agent in the existing sauce, the preparation method comprises the following steps: shearing vegetable protein and water at a specific temperature at a high speed to form a hydration solution, adjusting the pH value, and standing for hydration; mixing the protein hydrated liquid with the non-salt and non-acid base material of the sauce; then carrying out thermal induction micellization treatment at 85-95 DEG C to enable the protein to form a stable three-dimensional network structure; after the system is cooled, adding edible salt, table vinegar and other flavoring agents; and finally, homogenizing, degassing, sterilizing and filling to obtain a finished product. Through an innovative process sequence, the technical problem of application of protein in a complex sauce system is successfully solved, and the obtained sauce has the characteristics of smooth texture, good adhesiveness and good stability, completely meets the requirements of clean labels, and is particularly suitable for production of seasoning sauce products such as barbecue sauce and curry sauce.

[Problem] The purpose of the present invention is to provide a frozen curry sauce having an excellent mixing balance of proteins, fats, and carbohydrates. [Solution] The frozen curry sauce may be a frozen curry sauce containing glycine and alanine, in which the content of the glycine is from 0.1 mass% to 6.0 mass% (inclusive), in which the content of the alanine is from 0.1 mass% to 6.0 mass% (inclusive), and in which the protein content is from 8.0 g to 20.0 g (inclusive) per 100 g of the frozen curry sauce, the content of the glycine is from 0.1 mass% to 6.0 mass% (inclusive), and the content of the alanine is from 0.1 mass% to 6.0 mass% (inclusive). The fat content is 5.0 g or more and 15.0 g or less, and the carbohydrate content is 0 g or more and 20.0 g or less.

The utility model relates to a method for producing canned African catfish (Clarias gariepinus) curry. Conventional methods of preparing fish curry are typically intended for immediate consumption and are not suitable for commercial canning, often resulting in loss of fish texture, uneven distribution of ingredients, unstable emulsion, and limited shelf life. To address these limitations, the disclosed method provides a controlled, stepwise process whereby African catfish is washed, precooked under defined temperature and pressure, misted to maintain texture, filleted, and flaked. Vegetables such as carrots, potatoes, and bell peppers are prepared and combined with hydrated texturized soy protein concentrate (TSPC). A curry sauce is prepared using coconut milk, curry powder, spices, and seasonings, and cooked under controlled conditions. The flaked fish, TSPC, vegetables, and sauce are sequentially packed into cans, seamed, washed, retorted under sterilization conditions, cooled, and labeled. The resulting product is a ready-to-eat, shelf-stable African catfish curry, suitable for commercial food manufacturing, longterm storage, and distribution.

To provide a technique which can prevent disappearance of a flavor of an immature fruit of the genus Capsicum with heat treatment in a curry with the immature fruit of the genus Capsicum.SOLUTION: A curry sauce in a heat-treated container includes a non-centrifugal sugar and an immature fruit of the genus Capsicum.SELECTED DRAWING: None